Articles

The many articles found in this section of our website will offer insights and information on a variety of topics. The articles are written and posted not only by the faculty of the Prue Leith Chefs Academy, but by copywriters and researchers from around South Africa and the globe. By the very nature of these pages, some of the information may have be written more than a month ago and is therefore inaccurate, so before moving on please be sure to check in with the other relevant pages  on the website under “Our Courses” or “Restaurant” and so on, for the very latest information.

31 May, 202310 Ways to eat sustainably and support the environment in the process

Are you looking for ways to support the environment with your chef skills while still enjoying delicious meals? Look no further than eco-friendly eating! By making a few simple changes…

8 May, 2023Express Yourself through Food

Discover New Tastes, Share Deliciousness, and Express Yourself through Food – Join Our Cooking Classes Now! Food is more than just a source of sustenance. It is a way to…

8 May, 2023Discover your inner chef, Join Prue Leith’s top-rated cooking classes now!

Join Prue Leith’s top classes & master cooking! South Africa is a land of diverse cultures, rich history, and mouth-watering cuisine. From the fragrant spices to the smoky braais (barbecues)…

17 February, 2023Benefits Of Attending Chef School

5 Important Lessons You Will Learn at Culinary School Enrolling in a reputable culinary school can be one of the best investments for your future. Culinary school teaches students a…

17 February, 2023What Can You Do With A Culinary Arts Diploma?

6 Careers You Can Pursue with a Culinary Arts Diploma A culinary arts diploma is a sought-after qualification, offering students a myriad of opportunities upon completion. Culinary arts diplomas teach…

24 January, 2023The Best Culinary Academy to Start Your Career

Finding the Best Culinary Academy to Start Your Career   Once you have made the big decision to follow your dream of becoming a professional chef, it is time to…

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